Each year, Tillamook produces a limited amount of Kosher Cheddar. It is manufactured under rabbinical guidance and is made using a microbial/vegetable-based rennet. Identified by the "California K" kosher symbol, it is made via the same process as non-kosher Tillamook Medium Cheddar Cheese. Aged for 6 months, it has that tangy flavor that Tillamook is known for.